I’ve tried making turkey several ways for Thanksgiving, and the roasted spatchcock method is by far my favorite way of preparing turkey, because it’s super easy to prepare, it takes a fraction of the time to prepare, and is super juicy and flavorful. And this recipe from the New York Times is my go-to when preparing this dish!
I hope you love this recipe as much as we do! Please leave a review and comment below if you fancy this recipe and be sure to tag me on your creations on Instagram and TikTok.
Eat well,
Jasmine
Easy Roasted Spatchcock Turkey
Original recipe here: https://cooking.nytimes.com/recipes/543-roast-spatchcock-turkey
Ingredients:
- 12 lb turkey
- 10 garlic cloves, peeled and lightly crushed, more to taste
- 1 branch fresh thyme separated into sprigs, or ½ teaspoon dried thyme
- ⅓ cup melted butter or ghee
- Salt and pepper to taste
Instructions:
- Heat oven to 450 degrees. Put the turkey on a stable cutting board breast side down and cut out the backbone. Turn the turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- Tuck garlic and thyme under the bird and in the nooks of the wings and legs. Using a pastry brush, brush melted butter all over, and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- Begin to check turkey’s temperature about 20-30 minutes later. It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
Easy Roasted Spatchcock Turkey
Easy roasted spatchcock turkey perfect for your next Thanksgiving celebration!
Ingredients
- 12 lb turkey
- 10 garlic cloves peeled and lightly crushed, more to taste
- 1 branch fresh thyme separated into sprigs or ½ teaspoon dried thyme
- ⅓ cup melted butter or ghee
- Salt and pepper to taste
Instructions
- Heat oven to 450 degrees. Put the turkey on a stable cutting board breast side down and cut out the backbone. Turn the turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- Tuck garlic and thyme under the bird and in the nooks of the wings and legs. Using a pastry brush, brush melted butter all over, and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- Begin to check turkey’s temperature about 20-30 minutes later. It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.